Caldo de Res recipe Mexican beef soup 2 pound beef shank 2-3 lbs beef chuck, cut into smaller pieces Golden Yukon potatoes 2-3 carrots 1/2 cabbage head Cellery 2 Roma tomatoes 1 onion for broth 1 garlic head 1/2 onion for tomato base 1 chayote (found at Mexican market) 1-2 Tbsp beef bouilllon 1 Tbsp Salt Lime for serving How to make Caldo de Res Mexican Beef Soup In a large stockpot boil water enough to cover all meat. Add onion, salt and garlic head. While beef simmers, roughly chop carrots, chayote, potatoes, cabagge & corn. Check on beef and skim the foam off the top. Let simmer for 15 more minutes until beef fat settles at the sides, remove with a large spoon. When all vegetables are roughly chopped, they can all go in at the same time. Zuchinni will go in last with cilantro. Adjust water level and add beef stock. (I didn’t have any on hand so I added 32oz water and adjusted with heaping 1 Tbsp beef bouillon ) On a separate skillet, dice Roma tomatoes and sauté with 1/2 diced white onion and salt. When tomatoes are juicy, add the mixture to the stock pot and combine. This will give our caldo color and flavor! We serve Caldo de Res with corn tortillas, salsa picante and rice. Let me know if you’ve ever had this at a restaurant or if you grew up having it ☺️ Caldo de Res is a family favoriteu! #caldoderes #caldoseason #sweaterweather #soupseason #caldos